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1. Heat a medium saucepan over medium-high heat.
Add 2 teaspoons oil; swirl. Add orzo; sauté 2
minutes or until toasted. Add stock and 1/4
teaspoon salt; bring to a boil. Cover, reduce
heat, and simmer 15 minutes. Stir in bell peppers,
dill, juice, and olives; keep warm.
2. Heat a large nonstick skillet over medium-high
heat. Add remaining 1 tablespoon oil to pan;
swirl. Sprinkle fish with remaining 1/4 teaspoon
salt and black pepper. Cook 3 minutes on each side
or until desired degree of doneness. Serve with
orzo mixture.
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